=FOH and BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (1C), meat pattie cooler (4C), dairy undercounter cooler (2C), and sandwich coolers (2C and 3C) measured < 4 degrees C
=Upright freezers (-10C and -8C) and walk-in freezer (-21C)
=Chili hot holding (77C) measured > 60 degrees C. Bacon strips and cheese sauces are time tracked for 6 and 4 hours respectively (discard time marked)
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE equivalent certification verified
=Discussed beef patty handling procedures with manager. Staff take out raw patties and places them on grill. proceeds to use sanitizer to wipe countertop in front of grill for any drips, then washes hands with liquid soap before returning to other duties.
=Permit posted in a conspicuous location |